298 Veal and Pork Forcemeat

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


  • 250 g (9 oz) diced leg of veal
  • 250 g (9 oz) diced lean pork flesh
  • 500 g (1 lb 2 oz) diced pork fat
  • 2 eggs
  • seasoning and brandy


    Pound the veal, pork and fat together until fine, together with the seasoning and eggs. At the last moment add the brandy, flamed, and pass the mixture through a fine sieve.

    This forcemeat is particularly suitable for galantines but equally useful for pies and terrines.